Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Cherry Chocolate Cupcakes https://www.metro.ca/userfiles/image/recipes/cupcakes-chocola-cerises-bing-5910.jpg PT20M PT25M PT45M
Preheat an oven to 400°F (200°C). Cream together the butter and the sugar using a wooden spoon or an electric mixer 4 to 5 minutes, until fluffy and light. Slowly beat in the eggs. In a bowl, whisk together the flour, baking powder, salt, and cocoa. Add this to the egg mixture along with the milk and mix just long enough to blend the ingredients, no more than 20 seconds. Fold in the halved cherries, no more than another 10 seconds. Let rest 10 minutes, then fill greased muffin cups to the brim with the batter. Bake until a toothpick inserted in the middle comes out clean, about 20 to 25 minutes. Remove and let cool 10 minutes before unmolding.
1
8 oz (250 mL) butter at room temperature 3/4 cup (190 mL) sugar 2 eggs, beaten 2 cups (500 mL) all-purpose flour 2 tsp. (10 mL) baking powder 1/2 tsp. (2 mL) Salt 1/3 cup (80 mL) unsweetened cocoa 1 cup (250 mL) milk 1/3 cups (80 mL) pitted cherries, halved
Cherry Chocolate Cupcakes

Cherry Chocolate Cupcakes

Rate this recipe
3 Votes
1
dozen
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 8 oz
    (250 mL)
    butter at room temperature
  • 3/4 cup
    (190 mL)
    sugar
  • 2
    eggs, beaten
  • 2 cups
    (500 mL)
    all-purpose flour
  • 2 tsp.
    (10 mL)
    baking powder
  • 1/2 tsp.
    (2 mL)
    Salt
  • 1/3 cup
    (80 mL)
    unsweetened cocoa
  • 1 cup
    (250 mL)
    milk
  • 1/3 cups
    (80 mL)
    pitted cherries, halved
Imprimer ma sélection

Preparation

Preheat an oven to 400°F (200°C).

Cream together the butter and the sugar using a wooden spoon or an electric mixer 4 to 5 minutes, until fluffy and light. Slowly beat in the eggs.

In a bowl, whisk together the flour, baking powder, salt, and cocoa.

Add this to the egg mixture along with the milk and mix just long enough to blend the ingredients, no more than 20 seconds.

Fold in the halved cherries, no more than another 10 seconds.

Let rest 10 minutes, then fill greased muffin cups to the brim with the batter.

Bake until a toothpick inserted in the middle comes out clean, about 20 to 25 minutes.

Remove and let cool 10 minutes before unmolding.

Source : Cerises de Californie

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.